Analysis of the Chemical Composition, Antimicrobial, and Antioxidant Qualities of Microwave and Supercritical CO-Extracted Lavender Essential Oils Cultivated in a Hyperarid Region of Türkiye.

This study compares the chemical composition, antioxidant capacity, and antibacterial properties of lavender essential oils extracted using microwave-assisted extraction (MAE) and supercritical CO extraction (SCDE). Gas chromatography-mass spectrometry analysis revealed that the MAE oil contained higher levels of linalyl acetate (36.19%) and linalool (28.

The effect of Thymus vulgaris and Thymbra spicata essential oils and/or extracts in pectin edible coating on the preservation of sliced bolognas.

The aim of this research was to determine the effect of pectin coating made with essential oils and/or extracts of Thymus vulgaris (thyme) and Thymbra spicata (thymbra) on the preservation of aerobically packaged sliced bolognas during cold storage. The treatment made with essential oils resulted in a reduction of 1.73 log CFU/g of Salmonella typhimurium ATCC 14028.

Evaluation of and essential oils and plant extracts for chemical composition, antioxidant, and antimicrobial properties.

The objectives of this study were (a) to obtain the essential oils (by hydrodistillation [HD] and microwave-assisted extraction [MAE] methods) to determine the effect of the oil extraction method on the chemical composition, oil yield (%), free radical scavenging activity (IC), ferric reducing antioxidant power (FRAP) value, and antimicrobial properties of (thyme) and (zahter); and (b) to determine the effect of different solvents (methanol [80%] and ethanol [80%]) on extraction by means of the phenolic acid composition, total phenolic content, total flavonoid content, IC, and FRAP value of thyme and zahter. Gas chromatography-mass spectrometry analysis showed that the amount of thymol (55.35%; 50.